摘要
以分光光度法和平板培养法对芦苇提取物的抑菌性进行研究,结果表明芦苇提取物对细菌、霉菌均有一定的抑制性,且对细菌的抑制率大于霉菌。用碘量法研究了芦苇提取物对花生油的抗氧化作用,结果表明,花生油中添加一定量的芦苇提取物后,其POV值均比空白的POV值小,即其氧化程度均比空白油样要小的多,表明芦苇提取物具有较明显的抗氧化作用,且抗氧化性随着芦苇提取物添加浓度的提高而提高。
Anti-bacterial activity of reed extract was studied by spectrophotometry and plate culture, which revealed that reed extract had inhibition capability to both bacteria and molds. Inhibition rate of reed extract to bacteria was higher than molds. Meanwhile, antioxidant activity of reed extract on peanut oil was determined by iodimetry. Peanut oil with addition of reed extract exhibited a lower peroxide value （POV） compared to blank control, which suggested that oxidation degree of peanut oil with reed extract was smaller than that of peanut oil without reed extract. Moreover, antioxidant activity of reed extract with flavonoids was also exhibited a concentration-dependent mode.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第23期185-188,共4页
Food Science
基金
盐城工学院"应用化学重点建设学科开放项目经费"资助项目(XKY2009004
XKY2009001)
盐城市工业科技支撑计划项目
关键词
芦苇提取物
抑菌性
抗氧化性
reed extract
bacteriostatic activity
antioxidant activity
